Desserts

Chocolate Ganache with Orange Muesli Crumble & Walnut Praline Cream is breakfast reimagined as dessert — a set milk chocolate ganache loosened with walnut oil, an oaty orange crumble studded with candied peel, and cream to soften it all. Layered in glasses, it...

Sticky Prune & Brandy Loaf is a grown-up fruit cake — prunes steeped in 50ml (1.7 fl oz) of brandy until plump and boozy, then folded into a honey and muscovado sponge with orange zest and walnuts. The long soak is the recipe; everything else is quick. Looking for...

No-Bake Peanut Butter Cheesecake with Salted Toffee Sauce is a fridge-set wonder — 300g (10.6 oz) of crunchy peanut butter whipped with cream cheese and cream, on a digestive biscuit and cocoa nib crust, with warm salted butterscotch poured over. No oven involved at...

Roasted Pineapple with Caramelized White Chocolate & Crispy Rice is restaurant plating for home cooks — pineapple roasted with demerara sugar, white chocolate roasted until it turns toffee-ish, and a crackly caramelized rice crunch. An hour, and most of it is the...

White Chocolate and Apricot Scones are sweet, rich scones studded with chopped dried apricots, white chocolate, and desiccated coconut. They lean American — sugar-forward, tender with sunflower oil and a little cold butter — and they bake in 15 minutes. There's...

Legendary Sally Lunn Buns are feathery-rich yeast buns made with single cream, eggs, and lemon zest — the famous Bath teatime treat, fresh from your own oven in under an hour. Eat them warm, dusted with icing sugar. Step back in time to 17th-century Bath and discover...

Pineapple and Rum Upside-Down Cake with Brown Butter Filling is the retro dessert done properly — canned pineapple rings and glacé cherries over caramelizing muscovado sugar, a half-spelt sponge beneath, and a rum glaze soaked in at the end. The flip is the drama....

Gluten-Free Pear and Buckwheat Cupcakes are nutty and tender, not worthy — one grated ripe pear keeps the crumb moist, buckwheat flour gives a toasty depth, and white chocolate icing finishes them off. Sixteen little cakes, no gluten in sight. Looking for a...

Parsnip Cake with Horlicks Icing and Toasted Hazelnuts is carrot cake's sweeter cousin — 150g (5.3 oz) of finely grated parsnip, warm ginger, and ground almonds in the sponge, malted Horlicks icing, and a scatter of toasted nuts on top. Even the skeptics come...

Ultimate Mocha Cake with Cocoa Nib Icing is the coffee-and-chocolate birthday cake — a muscovado sponge loaded with 25g (0.88 oz) of instant coffee, soaked with a coffee glaze while still warm, and finished with bittersweet cocoa nib icing. The sea salt rounds off the...

The Ultimate Blackberry & Almond Crumble Cake folds 350g (12.3 oz) of fresh blackberries and a quick blackberry purée into a moist almond sponge. It's a long bake — 100 minutes — and every minute is what lets the deep center set while the edges turn faintly...

Wonderfully Moist and Fluffy Carrot Cake with Blood Orange Icing is an oil-and-egg sponge packed with raisins, candied peel, and walnuts, under a citrus-sharp blood orange icing. The dark muscovado sugar is what keeps it moist for days. Ready to bake the most...